Dreams really do come true with these downright dreamy Toasted Coconut Chocolate Cupcakes! These chocolate cupcakes are infused with creamy coconut milk, coconut extract, and little pieces of toasted coconut, making for a cupcake that is moist, chocolatey, and full of tropical coconut flavor! The cupcakes are then topped with a coconut buttercream, and more toasted coconut on top!

Chocolate coconut cupcakes are topped with a creamy coconut frosting and toasted coconut

How to toast the coconut

There is two ways you cake toast/toast the shredded coconut: oven method or skillet method – I prefer the skillet method as it is faster. For the skillet method, add the shredded coconut to a large, dry, hot skillet. Continuously stir and toss around the shredded coconut until it is evenly browned and very golden in colour. It is essential that you keep stirring and tossing the shredded coconut, otherwise parts of it will burn, while others will no it be toasted at all.

For the oven method, place the shredded coconut onto a baking sheet and into a 350F oven. Remove the baking sheet every 5 minutes and stir the shredded coconut around well to promote even browning. Bake until the shredded coconut is golden in colour.

How to make the Toasted Coconut Chocolate Cupcakes

1) Toast the coconut: Using one of the methods described above, toast the coconut until golden in colour. Allow to cool to room temperature.

2) Combine wet ingredients: Add the eggs, brown sugar, coconut extract, vanilla, coconut milk, oil, and vinegar to a large mixing bowl, then beat together with a whisk until the mixture is smooth and well-combined.

3) Whisk together the dry ingredients: In a separate mixing bowl, add the flour, baking powder, baking soda, and salt.

4) Bloom the cocoa: Add the sifted cocoa powder to the warm coffee. Mix until smooth, and then add to the wet mixture from above.

5) Add the dry & wet together: Pour the wet mixture into the dry mixture, and whisk together until smooth. Try not to overmix though!

6) Fold in toasted coconut: Add ½ cup of the cooled toasted coconut to the chocolate cupcake batter, then using a spatula, fold the coconut into the batter.

6) Add to pan & bake: Pour the Ultra-Chocolatey Chocolate Cupcakes batter into a prepared cupcake pan, then place into the oven to bake! When done, allow the Ultra-Chocolatey Chocolate Cupcakes to cool completely before topping with frosting!

Chocolate coconut cupcakes are topped with a creamy coconut frosting and toasted coconut

What is Dutch Processed Cocoa Powder

This Toasted Coconut Chocolate Cupcakes recipe calls for Dutch processed cocoa as the cocoa powder. ‘What the heck is Dutch processed cocoa powder’, you ask? Dutch processed cocoa is created by alkalizing regular cocoa powder to bring it up to a pH of 7. This process sort of strips the acidic properties out of the cocoa powder, leaving it with a much more mild, less astringent taste. By removing the astringency, the flavor of chocolate is able to shine through more, creating the illusion that it tastes more chocolatey! Definitely what we want for a chocolate cupcake recipe!

Be warned, however, that regular cocoa powder and dutch-processed cocoa powder cannot always be used interchangeably. Recipes that include baking soda need an acid to activate the baking soda to induce rising. In many recipes this ingredient is cocoa powder (pH=5.3). Therefore, using Dutch processed cocoa powder, which has a neutral pH, wouldn’t activate the baking soda, and another acidic ingredient would be required. For example, in this Toasted Coconut Chocolate Cupcakes recipe, that other acidic ingredient is sour cream (pH=4.5).

Chocolate coconut cupcakes are topped with a creamy coconut frosting and toasted coconut

Why do you have to ‘bloom’ cocoa?

You’ll notice in the recipe instructions that you have to add the cocoa powder to hot coffee before adding it to the batter. This is known as ‘blooming’ that cocoa. The reasoning behind this process is that the hot liquid dissolves flavor particles within the cocoa powder, making the final product taste more chocolatey!

While we’re at it, you may also be wondering why these Toasted Coconut Chocolate Cupcakes as well as many other chocolate cake or cupcake recipes, call for coffee. Again, the reasoning for this is because the coffee actually intensifies that chocolate flavor! Neat, huh?!

Chocolate coconut cupcakes are topped with a creamy coconut frosting and toasted coconut

Get the Recipe: Toasted Coconut Chocolate Cupcakes

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These moist fudgy toasted coconut chocolate cupcakes are infused with pieces of toasted coconut, topped with a silky coconut frosting, and even more toasted coconut!
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes
Servings: 24 cupcakes

Ingredients
 

Toasted Coconut

  • 1 cup Sweetened Shredded Coconut

Toasted Coconut Chocolate Cupcakes

  • 280 g (10oz) All Purpose Flour,, about 2 ⅓ cups measured volumetrically
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 Eggs
  • 2 cups Dark Brown Sugar
  • 1 cup Full-Fat Coconut Milk,, mixed to be completely smooth
  • 2/3 cup Vegetable Oil
  • 2 tsp Vanilla
  • 1 tsp Coconut Extract
  • 1 tsp White Vinegar
  • 3/4 cup Dutch Processed Cocoa Powder, (regular cocoa can be used too)
  • 3/4 cup Hot Freshly Brewed Coffee
  • 1/2 cup Toasted Coconut, (above)

Coconut Frosting

  • 2 cups Unsalted Butter,, at room temperature
  • 7 cups Confectioners Sugar
  • 4-6 tbsp Full Fat Coconut Milk,, mixed to be completely smooth
  • 1 tsp Vanilla
  • 1 tsp Coconut Extract
  • 1/2 cup Toasted Coconut, (above)

Equipment

  • Stand mixer

Instructions
 

Toasted Coconut

  • Place shredded coconut into a hot dry skillet over medium heat. Continuously shake and stir the coconut around until it is evenly golden. Place onto a plate to cool off to room temperature.

Toasted Coconut Chocolate Cupcakes

  • Preheat oven to 350°F. Prepare 2 cupcake pans (24 total cupcakes) with cupcake liners. In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside.
  • In another large bowl, add eggs, brown sugar, coconut milk, vegetable oil, vanilla, coconut extract, and vinegar. Whisk together until smooth and well combined.
  • In a small mixing bowl or 2-cup liquid measuring cup, add the hot coffee and cocoa powder. Whisk together until well-combined and smooth. Allow to sit for 2 minutes, then add the cocoa mixture into the mixing bowl with the wet ingredients (eggs, coconut milk, etc.), then mix until smooth.
  • Add the wet ingredients into the bowl with the dry ingredients, and mix until smooth. Fold in the 1/2 cup of toasted coconut. Pour the cake batter into the prepared cupcake pans, filling 2/3 full, and bake for 18-20 minutes or until an inserted toothpick comes out clean. Allow to cool completely before frosting.

Coconut Frosting

  • Add butter to a stand mixer fitted with the whisk attachment. Beat on high until butter is doubled in volume, and looks light and fluffy – about 4-5 minutes.
  • Turn the stand mixer to low and slowly add the confectioners sugar. Beat until completely incorporated, then add in the coconut milk, vanilla, and coconut extract. Beat until well-combined, fully incorporated, and fluffy looking.
  • Pipe the frosting onto each cooled cupcake, then immediately heavily sprinkle the remainder of the toasted coconut onto the frosting.
Cuisine: American
Course: Baking
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